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Welcome to the eGyanKosh platform! In this resource, we present Experiment-5, focused on the Determination of Water Holding Capacity of Meat. This study material, designed specifically for the IGNOU 2025 curriculum, aims to provide students and enthusiasts with a comprehensive understanding of the factors influencing meat quality and texture. By delving into this essential aspect of food science, learners will gain valuable insights that are crucial for both academic and practical applications in the culinary and food processing industries. Access the study material for free and enhance your knowledge with this essential resource!